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Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheeses by reverse-phase HPLC

Author:
Altemueller, A.G., Rosenberg, M.
Source:
Journal of food science 1996 v.61 no.2 pp. 295-298
ISSN:
0022-1147
Subject:
Cheddar cheese, dietary fat, nutrient content, proteolysis, cheese ripening, pH, high performance liquid chromatography, duration
Agid:
1518003